A modification of banana bread, using oil and Egg Beaters instead of butter and eggs. I made the batter ahead, scooped it into muffin papers, and froze it. Christmas morning all that’s needed is an extra 5 minutes in the oven and we have fresh, no-work muffins. These pass the heart-test, but that doesn’t mean they are low-calorie. Or not completely worth it.

Adapted from the Joy of Cooking.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/4 cup Egg Beaters (or 1 large egg)
3/4 cup packed brown sugar
2-3 mashed very ripe bananas
6 tbsp. canola oil
1 tsp. vanilla

Whisk together dry ingredients in a large bowl. Whisk wet ingredients and brown sugar in another bowl. Add to dry ingredients and mix until just blended (batter will be lumpy). Bake at 375 for 18 minutes. Serve as soon as possible, preferably on the day you bake them.

I make muffin batter ahead, scoop into paper-lined muffin tins, and freeze. Once frozen, pop out the muffins and store in a freezer bag. When you want fresh muffins, just bake as many as you need. Add about 5 minutes to the baking time.

Comments

  1. Have you tried using applesauce instead of oil? I don’t usually use any oil in my bread/muffin recipes and just substitute an equal amount of oil and they turn out great (and can make the end result fat free or almost fat free).

  2. Sometimes I substitute applesauce, or use half oil, half applesauce. I do that with my pumpkin bread recipe and always turns out great. Next time I make these I will try it.

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